Diego Bosoni
Descendant of the Bosoni family, owner of the historic Ligurian winery Lunae Bosoni, Diego has embarked on a parallel adventure in the Colli di Luni in the name of craftsmanship, recovering ancestral winemaking techniques and traditions and combining them with modern attentions. He decided to follow in his family's footsteps from a young age, studying agriculture to assist his father Paolo in managing the estate. Alongside his valuable work at Lunae Bosoni, Diego then took on the challenge of defining his personal vision of Ligurian wine, driven by the desire to experiment outside established patterns.
For his project, Diego Bosoni works with the grape varieties of the Colli di Luni area, including Vermentino, Albarola, and Malvasia. These come particularly from the area between the Apuan Alps and the municipality of Castelnuovo Magra, planted on steep hilly soils rich in skeleton. The peculiar geographical position is then the basis of the area's microclimate, influenced both by the sea breezes coming from the Ligurian Sea and by the proximity to the mountains. The grapes are rigorously harvested by hand while Diego's oenological approach is based on a drastic reduction of interventions, with fermentations entrusted to indigenous yeasts, sometimes with prolonged macerations even for white grapes, and the exclusion of any invasive manipulation. The wine containers used include stainless steel tanks and terracotta amphorae, each type weighed according to the oenological goal. Diego also enjoys producing bottle-fermented wines following the Metodo Ancestrale, with the sparkling process occurring without the addition of exogenous sugars.
hand while the oenological approach adopted by Diego is based on a drastic reduction of interventions, with fermentations entrusted to indigenous yeasts, sometimes with prolonged macerations even for white grapes, and the exclusion of any invasive manipulation. The wine containers used include stainless steel tanks and terracotta amphorae, each type weighed according to the oenological goal. Diego also enjoys producing bottle-fermented wines following the Metodo Ancestrale, with the sparkling process occurring without the addition of exogenous sugars.Diego Bosoni's intent is to convey in the glass the truest oenological face of the Colli di Luni, without any filter or alteration, creating a small limited series production. In particular, the project started with two labels: the sparkling white ‘L’Incantatrice’, bottle-fermented with a fragrant and vertical style, and the orange wine ‘PadreFiglio’, a macerated white capable of combining momentum and structure.
Descendant of the Bosoni family, owner of the historic Ligurian winery Lunae Bosoni, Diego has embarked on a parallel adventure in the Colli di Luni in the name of craftsmanship, recovering ancestral winemaking techniques and traditions and combining them with modern attentions. He decided to follow in his family's footsteps from a young age, studying agriculture to assist his father Paolo in managing the estate. Alongside his valuable work at Lunae Bosoni, Diego then took on the challenge of defining his personal vision of Ligurian wine, driven by the desire to experiment outside established patterns.
For his project, Diego Bosoni works with the grape varieties of the Colli di Luni area, including Vermentino, Albarola, and Malvasia. These come particularly from the area between the Apuan Alps and the municipality of Castelnuovo Magra, planted on steep hilly soils rich in skeleton. The peculiar geographical position is then the basis of the area's microclimate, influenced both by the sea breezes coming from the Ligurian Sea and by the proximity to the mountains. The grapes are rigorously harvested by hand while Diego's oenological approach is based on a drastic reduction of interventions, with fermentations entrusted to indigenous yeasts, sometimes with prolonged macerations even for white grapes, and the exclusion of any invasive manipulation. The wine containers used include stainless steel tanks and terracotta amphorae, each type weighed according to the oenological goal. Diego also enjoys producing bottle-fermented wines following the Metodo Ancestrale, with the sparkling process occurring without the addition of exogenous sugars.
hand while the oenological approach adopted by Diego is based on a drastic reduction of interventions, with fermentations entrusted to indigenous yeasts, sometimes with prolonged macerations even for white grapes, and the exclusion of any invasive manipulation. The wine containers used include stainless steel tanks and terracotta amphorae, each type weighed according to the oenological goal. Diego also enjoys producing bottle-fermented wines following the Metodo Ancestrale, with the sparkling process occurring without the addition of exogenous sugars.Diego Bosoni's intent is to convey in the glass the truest oenological face of the Colli di Luni, without any filter or alteration, creating a small limited series production. In particular, the project started with two labels: the sparkling white ‘L’Incantatrice’, bottle-fermented with a fragrant and vertical style, and the orange wine ‘PadreFiglio’, a macerated white capable of combining momentum and structure.
